Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C1/00—Concentration, evaporation or drying
  • A23C1/12—Concentration by evaporation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/005—Condensed milk; Sugared condensed milk

Definitions

• the invention relates to the manufacture of a flavoring agent for beverages, especially coffee or tea.
• the object of the invention is to manufacture a milk-based flavoring agent for long and serving drinks, especially coffee or tea conservation, with strong flavoring power.
• a lactic base is prepared by mixture of lactic fat and skimmed milk so as to obtain the content in desired fat, advanced homogenization of the mixture, standardization, concentration of the mixture by evaporation, cooling, standardization, preheating, heat treatment by UHT, aseptic homogenization and aseptic filling, is characterized by the fact that we add to the lactic base stabilizing salt, sugar and aroma before or after evaporation.
• the lactic base is standardized, that is to say that the respective weight quantities of fat and non-solid are adjusted fat to the desired values by adding, as required, for example milk skim, cream or anhydrous milk fat.
• milk skim milk skim
• cream or anhydrous milk fat Preferably, we standardizes a mixture of pasteurized skim milk and pasteurized cream or anhydrous lactic fat to obtain the desired fat content, preferably about 15%, the mixture is preheated to 50-100 ° C, then homogenizes it under advanced conditions.
• homogenization is to increase the physical stability of the mixture to avoid phase separation during further processing and storage of the final product, by increasing the surface of the fatty globules so as to better bind proteins and thus compensate for the relative insufficiency of lipids membranes.
• advanced homogenization is meant that the mixture is treated in one or more passages in a homogenizer with one or more stages at pressures ranging from 50 to 500 bar, preferably in a passage in a stage with about 300 bar.
• This cream treatment is desirable for certain flavorings and has for to prevent the separation of grease during storage.
• the homogenate is then treated thermally so as to stabilize the bonds between proteins, so that they remain after concentration by evaporation.
• This heat treatment can take place by direct heating or indirect in any usual device allowing the liquid to be kept at 80-150 ° C for 1 to 1200 s.
• the upper temperature limit corresponds to the lower limit of the duration. It is thus possible, for example, to combine an exchanger plates with a standby tube and a set back pressure valve, two plate heat exchangers connected by a waiting tube or a heat exchanger plates associated with a regulated back-pressure valve and a holding tank thermostatically controlled.
• the liquid is concentrated by evaporation with expansion in a simple falling evaporator or, preferably at multiple effect with a dry matter content of 30 to 40% and preferably from 33 to 37% by weight.
• the sugar is added before evaporation, it is then concentrated to a content of dry matter> 55%, preferably about 60% by weight.
• the liquid is preferably homogenized again, preferably in one pass in a single-stage homogenizer at around 250 bar.
• the aim of this second homogenization is to disintegrate the agglomerates of fatty globules which could have formed during the concentration stage by evaporation and if necessary further reduce the size of these fatty globules.
• the homogenized concentrate is preferably cooled to a temperature ⁇ 10 ° C.
• a stabilization salt which can be chosen from phosphates and citrates, for example in an amount of 0.05 to 0.35% by weight, an aroma thus than sugar, in dry form.
• the amount of sucrose can be 5 - 40% of dry matter of the final product and preferably corresponds to about half that usually found in sweetened condensed milk, about 30% of the dry matter in the final product.
• flavor one can use for example any powder or concentrate of flavor on a lipid, aqueous, alcoholic, liqueur-like support or a mixture of these diluents.
• the flavors of choice are chocolate, cocoa, vanilla, orange, chata ⁇ gne, cinnamon, almond (Amaretto), Bailey cream, whiskey cream, to name just a few examples.
• the amount of flavor used can represent, depending on its nature, preferably 0.05 to 5% by weight of dry matter of the final product.
• the proportions are chosen so that the milk solids represent around 20 to 25% of the final product.
• the flavored lactic base is sterilized.
• the liquid is preheated to 50-90 ° C, it is sterilized online by direct or indirect heating, preferably at 120-145 ° C for a few seconds. a few min., the upper limit of the temperature corresponding to the lower limit of the duration.
• the produced at 50-90 ° C for example by flash expansion, then homogenized, in one or several passages and one or two floors, preferably in one passage at 200-250 bar on the first floor, then around 50 bar on the second floor.
• thermosensitive for example diluted in alcohol, such as for example ethanol or propane diol
• this can take place before preheating before the first heat treatment, i.e. before the step concentration by evaporation, in which case homogenization after evaporation is not necessary.
• the latter can be added before preheating before the first heat treatment or just before the concentration step by evaporation.
• composition (%) of the flavored concentrated milks obtained is indicated in Table 1 below.
• the products prepared according to the invention are perfectly suited for flavoring coffee or tea.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Dairy Products (AREA)
• Tea And Coffee (AREA)
• Seasonings (AREA)
• Grain Derivatives (AREA)

Priority Applications (20)

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Publications (2)

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Citations (9)

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• 1996
  • 1996-10-04 DE DE69628837T patent/DE69628837T2/de not_active Expired - Fee Related
  • 1996-10-04 EP EP96202769A patent/EP0834255B1/de not_active Expired - Lifetime
  • 1996-10-04 ES ES96202769T patent/ES2202410T3/es not_active Expired - Lifetime
  • 1996-10-04 PT PT96202769T patent/PT834255E/pt unknown
  • 1996-10-04 DK DK96202769T patent/DK0834255T3/da active
  • 1996-10-04 AT AT96202769T patent/ATE243429T1/de not_active IP Right Cessation
• 1997
  • 1997-09-19 CA CA002214548A patent/CA2214548C/en not_active Expired - Fee Related
  • 1997-09-22 ZA ZA978506A patent/ZA978506B/xx unknown
  • 1997-09-22 ID IDP973253A patent/ID17013A/id unknown
  • 1997-09-24 TW TW086113885A patent/TW411255B/zh not_active IP Right Cessation
  • 1997-10-02 BR BR9704966A patent/BR9704966A/pt not_active IP Right Cessation
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  • 1997-10-02 AU AU39903/97A patent/AU719945B2/en not_active Ceased
  • 1997-10-03 JP JP27070997A patent/JP3971826B2/ja not_active Expired - Fee Related
  • 1997-10-03 US US08/943,736 patent/US6060105A/en not_active Expired - Fee Related
  • 1997-10-03 AR ARP970104564A patent/AR008652A1/es unknown
  • 1997-10-03 RU RU97116581/13A patent/RU2202214C2/ru not_active IP Right Cessation
  • 1997-10-03 TR TR97/01094A patent/TR199701094A2/xx unknown

Patent Citations (9)

Non-Patent Citations (2)

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